<br><br>It's the George Foreman G5 Grill - and no, I didn't buy from Walmart or pay that much either. I heart gift cards. <br><br>Anyway, this thing is freakin' amazing. We had one of the original GF grills, and just recently the non-stick cooking substance started to wear off. Rather than continue to cook meat on a potential cancer-causing surface, I opted to replace it. <br><br>This all started when I had a panini sandwich at a friend's house - I became consumed with buying a Panini grill, but couldn't find this one particular model (Delonghi) in stock anywhere. Finally I'd gotten fed up with trying to find it online and just picked this one up the weekend after New Years'.<br><br>Started out with some pancakes Sunday morning - I slapped on the baking pan, poured on the batter, and in about 7 minutes (high setting) I had 3 of the fluffiest, most perfect buttermilk pancakes you'd ever want to see. These things were so well-formed and tasty it was scary.<br><br>Later on that night we were in sandwich mode for dinner. Slap on another interchange grilling plate and we were good to go for paninis. The wife had ham & cheese, I had roast beef & swiss - 4 minutes on the medium setting and they were done. Just something about a warm sandwich that makes it 10 times more appealing to eat than if it were just out of the fridge.<br><br>Sometime later, I decided to grill up some chicken breasts for future lunches & dinners that week. Slap on a new plate on the bottom and away we go - sliced up the chicken, and in about 6 minutes I had myself 4 perfectly grilled hunks o' meat. Like the pancakes, I had to rub my eyes when I saw how perfect they looked. Only a few light brown marks on the top from the 'steak' plate, but otherwise they were completely clean of any burns, blemishes, etc. I had to cut them all open down the center just to make sure they were actually cooked!<br><br>And cleaning this thing is just a dream compared to the old model. The plates are all removable and dishwasher safe, but with the included sponge I simply wiped em' all down with some warm water & a little soap and they were fine 'as is'. I did run them through the dishwasher anyway just to see how they turned out. <br><br>Great purchase overall. Saves me from freezing my butt off trying to grill outside this time of year...<br><br>Gosh this sounds like an amazon.com review, don't it? <br><br>

Man I love my GF G5 Grill. I won mine at the company Christmas Party raffle. I love the waffle plate. I'll never eat another Eggo again. <br><br>We have a Mexican market chain here called La Michoacana. They have these adobo marinated boneless chicken breasts that are to die for. I first grill them on the GF, then I let them cool and slice all the chicken into strips and fold them into quesadillas, flour tortillas with shredded cheese, chopped green onions and cilantro. Then I grill them on the GF until the cheese melts and the tortillas are crisp. Top it off with a little sour cream and some hot green guacamole salsa, made fresh at La Michoacana, sheer culinary heaven.<br><br>I grilled Tablitas on the GF this weekend. Also a La Michoacana speciality. They are pork ribs sliced sideways, rather than long ribs they cut them across the rib bone, if that makes sense, they have a lot of meat on them. Anyway they are marinated in the adobo marinade too. Awesome! Adobo marinade is primarily Ancho chili peppers and Chipotle (smoked jalapeno) chili peppers with some citrus and garlic. The meat you get from their market has been marinated at least 48 hours and it is tender and delicious.<br><br>I haven't tried panini sandwiches yet but that's next on the list.<br><br><br><br>

This recipe is to die for. We had it Saturday when the guy at the store gave Rick 1% Buttermilk instead of 1% Milk.<br><br>IHOP Pancakes Recipe<br>Ingredients:<br>Nonstick Spray<br>1 1/3 c. flour<br>1 egg<br>1 c. buttermilk<br>1/4 c. granulated sugar<br>1 heaping tsp baking powder<br>1 tsp baking soda<br>1/4 c. cooking oil<br><br>Directions:<br>Preheat griddle over medium heat. Use a pan with a nonstick surface or use spray. In blender, or with mixer, combine all of the remaining ingredients until smooth. Pour batter by spoonfuls into hot pan, forming 5" circles. When the edges appear to harden, flip the pancakes. The should be light brown. Cook the other side the same amount of time. Makes 8-10 pancakes.<br><br>oh yeah, that's going in the blog

To make Boy Oh Boy waffles I would make a few slight changes to that recipe.<br><br>Up the one eggs to two. Separate egg whites in large bowl and whip them until peaks form. Drop the yolks in and the rest of ingredients except for flour and mix with fork (not much). Then add flour and mix until lumpy. (Do not overmix till smooth!)<br><br>The reason they are called Boy Oh Boy is because that is what you say when you eat them.<br><br>1/2 cup orange juice, 8/16th teaspoon cinnamon (joke fraction warning.)<br><br>But this is all side dressing because you are absolutely right. Real Buttermilk is the killer ingredient for pancakes and waffles.<br><br><br><br>

I first grill them on the GF, then I let them cool and slice all the chicken into strips and fold them into quesadillas, flour tortillas with shredded cheese, chopped green onions and cilantro. Then I grill them on the GF until the cheese melts and the tortillas are crisp. Top it off with a little sour cream and some hot green guacamole salsa, made fresh at La Michoacana, sheer culinary heaven.<br><br>So are you essentially creating burritos, or just folding the tortillas over and grilling them as you would a sandwich? What setting are you using?<br><br>

I bet that is a good pancake recipe.<br><br>But these are pretty good also<br><br>I use a fist full of this<br><br><br>and add water until it looks thick enough. Add to the7 inch non-stick omlete pan. Cook and plate.<br><br>dave<br><br><br>

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What you're describing is "Old Fashion Buttermilk Pancakes".<br><br>If you love the difference in the lightness and flavor between them <br>& the regular sweet milk pancakes you're gonna' LOVE This Stuff!<br><br><br><br>Since it's dry, you can keep it on hand for months on end, and use it <br>to add that unique "tang" to all sorts of things, even mashed potatoes.<br>I add it into lots of recipes, but mainly Southern Biscuits & Pancakes.<br><br>

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